In a saucepan add heavy cream and milk. Bring to a low boil. Add two to three tablespoons of the milk mixture to the eggs, one at a time.

IMPORTANT: When adding milk to eggs, stir continually. Add tempered eggs back into the saucepan and continue stirring. Add sugar and vanilla.

Pour mixture into ramekins with prepared water bath.

NOTE: To prepare water bath, place ramekins into a oven proof casserole dish. Fill the casserole dish half way up the ramekins dishes.

Place in warmed oven.

Bake at 350°F for 45 minutes to 1 hour or until custard is firmly set and slightly browned.

Submitted by: AmandaRepko